Previously, food content focused on heavy, creamy restaurant dishes. Today, the most viral Indian food content is about hyper-regional, home-style cooking. It is the Theertha of Kerala, the fermented delicacies of Nagaland, and the millet-based Ragi balls of Karnataka.
“Meera,” she said, sitting on the damp chatai (mat). “And I’m not waiting for a movie scene. I’m hiding from a video call.”
Meera closed her laptop. She had been trying to write an email to her boss in Seattle about a database migration. Suddenly, it felt absurd. How could she explain the sound of the rain? The way her mother was fanning the chulha (stove) with a cardboard box? The way the pakoras (fritters) were frying—onion and spinach, because that’s the only proper monsoon snack?
